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catechin
3',4',5,7-tetrahydroxyflavan-3-ol

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CODE167940 CODE167940
Product(s):
7295-85-4 (+)-Catechin
(�)-Catechin is an antioxidant flavonoid.

CAS Number:	7295-85-4	3D/inchi
Other(deleted CASRN):	29907-20-8
ECHA EINECS - REACH Pre-Reg:	230-731-2
FDA UNII:	5J4Y243W61
Nikkaji Web:	J213.895F
XlogP3:	0.40 (est)
Molecular Weight:	290.27178000
Formula:	C15 H14 O6
BioActivity Summary:	listing
NMR Predictor:	Predict (works with chrome, Edge or firefox)
CAS Number:	100786-01-4	3D/inchi
FDA UNII:	Search
XlogP3:	0.40 (est)
Molecular Weight:	290.27178000
Formula:	C15 H14 O6
BioActivity Summary:	listing
NMR Predictor:	Predict (works with chrome, Edge or firefox)

Category:coloring agents

US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:

Google Scholar:	Search
Google Books:	Search
Google Scholar: with word "volatile"	Search
Google Scholar: with word "flavor"	Search
Google Scholar: with word "odor"	Search
Perfumer and Flavorist:	Search
Google Patents:	Search
US Patents:	Search
EU Patents:	Search
Pubchem Patents:	Search
PubMed:	Search
NCBI:	Search
	FDA/DG SANTE Petitions, Reviews, Notices:
GRN 259 P1	Catechins from green tea extract View - notice PDF
GRN 259 P2	Catechins from green tea extract View - notice PDF
GRN 772	Palmitoylated green tea catechins View - notice PDF

Physical Properties:

Assay:	95.00 to 100.00
Food Chemicals Codex Listed:	No
Boiling Point:	630.40 °C. @ 760.00 mm Hg (est)
Flash Point:	635.00 °F. TCC ( 335.00 °C. ) (est)
logP (o/w):	0.490 (est)
Soluble in:
	water, 6.311e+004 mg/L @ 25 °C (est)

Organoleptic Properties:

Odor and/or flavor descriptions from others (if found).

Cosmetic Information:

None found

Suppliers:

For experimental / research use only.

Odor: characteristic

Use: (�)-Catechin is an antioxidant flavonoid.

For experimental / research use only.

Catechin Mixture

Sigma-Aldrich: Sigma

For experimental / research use only.

(±)-Catechin hydrate

Safety Information:

Preferred SDS: View

Hazards identification

Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements

Pictogram

Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in Use Information:

Category:
coloring agents
Recommendation for catechin usage levels up to:
	not for fragrance use.

Recommendation for catechin flavor usage levels up to:
	not for flavor use.

Safety References:

EPI System: View

AIDS Citations:Search

Cancer Citations:Search

Toxicology Citations:Search

EPA ACToR:Toxicology Data

EPA Substance Registry Services (SRS):Registry

Laboratory Chemical Safety Summary :1203

National Institute of Allergy and Infectious Diseases:Data

2-(3,4-dihydroxyphenyl)-3,4-dihydro-2H-chromene-3,5,7-triol

Chemidplus:0017334508

2-(3,4-dihydroxyphenyl)-3,4-dihydro-2H-chromene-3,5,7-triol

Chemidplus:0100786014

References:

	2-(3,4-dihydroxyphenyl)-3,4-dihydro-2H-chromene-3,5,7-triol
NIST Chemistry WebBook:	Search Inchi
Pubchem (cid):	1203
Pubchem (sid):	135044280
	2-(3,4-dihydroxyphenyl)-3,4-dihydro-2H-chromene-3,5,7-triol
NIST Chemistry WebBook:	Search Inchi
Pubchem (cid):	1203
Pubchem (sid):	135044280

Other Information:

(IUPAC):	Atomic Weights of the Elements 2011 (pdf)
Videos:	The Periodic Table of Videos
tgsc:	Atomic Weights use for this web site
(IUPAC):	Periodic Table of the Elements
CHEBI:	View
CHEMBL:	View
Golm Metabolome Database:	Search
KEGG (GenomeNet):	C17590
HMDB (The Human Metabolome Database):	HMDB02780
FooDB:	FDB004453
FDA Listing of Food Additive Status:	View
FDA Color Additive Status List	View
VCF-Online:	VCF Volatile Compounds in Food
ChemSpider:	View
Wikipedia:	View

Potential Blenders and core components note

None Found

Potential Uses:

None Found

Occurrence (nature, food, other):note

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Synonyms:

(±)-	catechin
dextro,laevo-	catechin
DL-	catechin
2-(3,4-	dihydroxyphenyl)-2,3,4-trihydro-3,5,7-trihydroxychromene
2-(3,4-	dihydroxyphenyl)-3,4-dihydro-2H-chromene-3,5,7-triol
2-(3,4-	dihydroxyphenyl)-3,5,7-chromanetriol
2-(3,4-	dihydroxyphenyl)chromane-3,5,7-triol
3,3',4',5,7-	flavanpentol
	gambier
C.I.	natural brown 3
CI	natural brown 3
3',4',5,7-	tetrahydroxyflavan-3-ol

Articles:

PubMed:Physicochemical properties and antioxidant capacity of raw, roasted and puffed cacao beans.

PubMed:Influencing factors of hydrogen bonding intensity in beer.

PubMed:Effect of Fermentation and Drying on Cocoa Polyphenols.

PubMed:Application of recombinant Pediococcus acidilactici BD16 (fcs⁺/ech⁺) in malolactic fermentation.

PubMed:New phenylpropanoid-substituted flavan-3-ols from Pu-er ripe tea.

PubMed:Design, formulation and evaluation of green tea chewing gum.

PubMed:Control of Maillard-type off-flavor development in ultrahigh-temperature-processed bovine milk by phenolic chemistry.

PubMed:Astringency is a trigeminal sensation that involves the activation of G protein-coupled signaling by phenolic compounds.

PubMed:The strawberry pathogenesis-related 10 (PR-10) Fra a proteins control flavonoid biosynthesis by binding to metabolic intermediates.

PubMed:Green tea catechins: a fresh flavor to anticancer therapy.

PubMed:Biological activity and fatty acid composition of Caesar's mushroom.

PubMed:Characterization of cocoa liquors by GC-MS and LC-MS/MS: focus on alkylpyrazines and flavanols.

PubMed:Optimizing the orosensory properties of model functional beverages: the influence of novel sweeteners, odorants, bitter blockers, and their mixtures on (+)-catechin.

PubMed:Impact of fermentation, drying, roasting and Dutch processing on flavan-3-ol stereochemistry in cacao beans and cocoa ingredients.

PubMed:Pu-erh tea tasting in Yunnan, China: correlation of drinkers' perceptions to phytochemistry.

PubMed:Polyphenolic chemistry of tea and coffee: a century of progress.

PubMed:Increase of theaflavin gallates and thearubigins by acceleration of catechin oxidation in a new fermented tea product obtained by the tea-rolling processing of loquat ( Eriobotrya japonica ) and green tea leaves.

PubMed:Identification and quantification of free radical scavengers in Pu-erh tea by HPLC-DAD-MS coupled online with 2,2'-Azinobis(3-ethylbenzthiazolinesulfonic acid) diammonium salt assay.

PubMed:Changes in the concentrations of acrylamide, selected odorants, and catechins caused by roasting of green tea.

PubMed:[The roots of Cha and Gambir].

PubMed:Formation of strecker aldehydes from polyphenol-derived quinones and alpha-amino acids in a nonenzymic model system.

PubMed:Reduction of stale flavor development in low-heat skim milk powder via epicatechin addition.

PubMed:Antioxidant properties of kilned and roasted malts.

PubMed:Proanthocyanidins--a final frontier in flavonoid research?

PubMed:Inhibition of key aroma compound generated during ultrahigh-temperature processing of bovine milk via epicatechin addition.

PubMed:Relationship between procyanidin and flavor contents of cocoa liquors from different origins.

PubMed:Role of anthocyanidin reductase, encoded by BANYULS in plant flavonoid biosynthesis.

PubMed:Headspace solid-phase microextraction method for the study of the volatility of selected flavor compounds.

PubMed:Effect of kilning on the antioxidant and pro-oxidant activities of pale malts.

PubMed:Modification of the levels of polyphenols in wort and beer by addition of hexamethylenetetramine or sulfite during mashing.

PubMed:Interactions between wine polyphenols and aroma substances. An insight at the molecular level.

PubMed:Mutual interactions among ingredients of betel quid in inducing genotoxicity on Chinese hamster ovary cells.

PubMed:The biochemistry and technology of tea manufacture.

Notes:

Present in red wine. Widespread in plants; found in a variety of foodstuffs esp. apricots, broad beans, cherries, chocolate, grapes, nectarines, red wine, rhubarb, strawberries and tea (+)-Catechin or Catechin is one of the 4 catechin diastereoisomers. Isol. from various plants, e.g. Artocarpus integra, as artifact of epimerisation [CCD]

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